snow WHITE and the CHICKEN CHILI

Chili today, hot tamale!

Chili today, hot tamale!

January.  Blah.  What a blah month!  Cold, dreary, nothing to look forward to (as it relates to holidays or the weather).  I am just coming down from the Christmas high and realized we are still many, many long weeks away from any kind of spring relief.  This January seems hell-bent on creating misery, too.  The flu has reared its ugly head, and I believe the entire human race is either just getting over the flu or just coming down with it.  Our neck of the woods isn’t just dealing with illness, either.  This week we experienced some of the coldest temperatures our little state has ever seen.  In fact, I woke up one morning and turned on the news just in time to hear the weatherman say that it was colder here than it was in the South Pole.  Really?  No, I mean R-E-A-L-L-Y????  Schools were canceled, businesses closed, emergency shelters were put in place and it was miserable. I don’t live in Siberia!  I live in Kentucky.  Kentucky is a southern state for crying out loud (careful repeating that last statement.  The “real” southerners, i.e. those folks living in Georgia, Alabama, Tennessee, the Carolinas, etc. will punch a person in the throat for saying something like that).  While I sat wearing every item of clothing I had, as well as a few things I took from the hubby, wrapped in a blanket with a heating pad turned up as high as it could go, I made a pretty profound discovery about myself:  I would much rather live in an area where people miss school and work because of _A_ cold, than to have them close because of _THE_ cold.  Bring on the sand, the ocean, the palm trees, the colorful drinks garnished with delicate paper umbrellas and their deliciously fruity scents mixing with the coconut scent of sunscreen.  Oh, summer!  How I long for thee!  But I digress.

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I’m not sure what it is about cold weather, but when it hits we seem to crave one pot meals like soups, stews and (of course) chili.  Like everything else, each member of our household likes a different kind of chili.  The hubby prefers a traditional tomato-based chili with the spiciest of hot spices.  I made a mistake and allowed him to cook chili “his way” one night for dinner.  I put a big ‘ol spoonful in my mouth thinking “it can’t be that hot”.  Boy, was I wrong!  It only took about 36 seconds before my mouth felt like I was eating lava soup from a spoon made of lightening.  And the only thing that burned worse than it did going in was how much it burned coming out (TMI!  I know, I know.  But you should be aware of stuff like this so that you won’t have to learn from experience).  The daughter prefers Cincinnati chili, the kind that has cinnamon, cloves and unsweetened coco in it.  The son prefers his chili plain – no spices except salt, no liquid base like broth or tomato juice, his meat in one piece, grilled and cut from the rib area of the cow. If you are wondering what kind of chili I’m referring to, you probably call it by its  more accepted name; “rib eye steak”.  The boy hates chili.  As for me, I like mine with a tomato base, chunks of ground beef and/or hunks of steak, not too spicy and smothered in cheese and crackers.

take it or leave it

I don’t run a diner, so when the craving for chili consumed us all there was no way in Hades I was going to make 4 different types of chili.  Besides, I wanted everyone to try a white chicken chili anyway.  I was hopeful that may be a chili we could all agree on.  I did a bit of research and came up with my own white chicken chili recipe, made from already prepared great northern beans, grilled chicken and a gaggle of spices I threw in to give it that chili kick.  Believe it or not, everyone actually ate – and liked – it!  God, I love victory.

Hope you enjoy the recipe!  Stay warm!

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Ingredients

Make less work by using already prepared ingredients!

Cut your prep time in half by using already prepared ingredients!

Ingredients:

  • 2 TBSP butter (I used Sauté Express Garlic & Herb seasoned butter and olive oil sauté starter by Land O Lakes)
  • 48 oz fully cooked & ready to eat Great Northern beans
  • 3 cups fat-free, low-sodium chicken broth,
    plus more as needed
  • 1 large onion, chopped
  • 3-4 garlic cloves, minced
  • 1/2 cup canned diced green chilies
  • 2 tsp. ground cumin
  • 1 1/2 tsp. dried oregano
  • 1 tsp. ground coriander
  • 1/4 tsp. ground cloves
  • 1/4 tsp. cayenne pepper
  • 1 tsp. salt
  • 16 oz. grilled chicken breasts, diced
  •  Monterey jack cheese (optional topping)
  • Sour Cream (optional topping)
  • Salsa (optional topping)

Ninja Directions:

Set your Ninja to Medium under the “Stovetop” menu.  Melt the butter and add the chopped onions and minced garlic.  Sauté the onions and garlic until translucent.  Add the diced green chilies and continue to sauté for a few more moments, just until the onions and the chilies begin to caramelize.

Onions and garlic sauteed in a garlic herb butter.  Smells yummy!

Onions and garlic sauteed in a garlic herb butter. Smells yummy!

Sauteed chilies looks like relish!

Sauteed chilies looks like relish!

Add the beans, cumin, oregano, coriander, cloves, cayenne pepper, diced chicken and the 3 cups broth and bring to a boil. Switch the Ninja to low on the “Slow Cook” menu and cover.   Cook approximately 2-4 hours, checking frequently to add additional broth as needed.   Add the salt during the last 10 minutes of cooking.   Ladle the chili into warmed individual bowls and top each serving with a topping of your choice (or nothing at all).

Beans

Stovetop Directions:

In a large heavy pot, melt the butter and add the chopped onions and minced garlic.  Sauté the onions and garlic until translucent.  Add the diced green chilies and continue to sauté for a few more moments, just until the onions and the chilies begin to caramelize.

Add the beans, cumin, oregano, coriander, cloves, cayenne pepper, diced chicken and the 3 cups broth and bring to a boil. Reduce heat to low and cover.   Simmer approximately 1-2 hours, checking frequently to add more broth as needed.

Add the salt during the last 10 minutes of cooking.   Ladle the chili into warmed individual bowls and top each serving with a topping of your choice (or nothing at all).

 

Crock Pot Directions:

In a large heavy pot, melt the butter and add the chopped onions and minced garlic.  Sauté the onions and garlic until translucent.  Add the diced green chilies and continue to sauté for a few more moments, just until the onions and the chilies begin to caramelize.

Add the sautéed onions, garlic and chilies along with the beans, cumin, oregano, coriander, cloves, cayenne pepper, diced chicken and the 3 cups broth to a crock pot.  Cook on low, covered 2-4 hours.

Add the salt during the last 10 minutes of cooking.   Ladle the chili into warmed individual bowls and top each serving with a topping of your choice (or nothing at all).

Love, Peace and Chicken Grease,

 

Steph

 

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